These delightful Cambodian fish patties are crispy on the outside and tender on the inside. Finely ground fish and an assortment of aromatic spices result in a flavor-packed treat. The combination of lemongrass, galangal, and lime flavors lends a distinctive Cambodian touch to the dish. If desired, add some heat with fresh chilies or replace the fish with poultry or meat.
Roughly cut fish into 1-inch size pieces, and chop onions.
In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
Form the mixture into patties, about 2-inches in diameter.
In a PAN, heat oil over medium heat.
Fry fish patties until brown, about 4 minutes each side.
Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.
Green Beans [3]
In a large POT with boiling water, cook beans for 3 minutes.
Drain and set aside.
In a PAN, heat oil over medium heat.
Add garlic for 1 minute.
Fry beans for about 3 minutes until they are crisp and tender.
Add soy sauce [2] and cook for 2 minutes, stirring constantly.
Optionally, garnish with sesame seeds.
Enjoy!
Notes
[1] For instance: cod, tilapia, halibut, haddock, flounder.Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.[2] Substitutes: see our blog about tamari.[3] Alternative without oil:Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.